Give me a quick rundown on the classic Italian sub sandwich, cu/ck/s.
What's the best way to make an Italian sub? What and how do you layer?
Give me a quick rundown on the classic Italian sub sandwich, cu/ck/s.
What's the best way to make an Italian sub? What and how do you layer?
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Pretty much like your pic, except I'd replace the pepperoni with a little more ham or spicy copa (because pepperoni is fucking trash) and add some sliced provolone. and I'd be sure that vegetable matter came into contact with a little oil, vinegar and oregano.
Yeah, I always have provolone, usually at the very bottom or between the meats.
I use a good amount of red wine vinegar, extra virgin olive oil, oregano, salt and pepper over the LTO. Should the oil mix go anywhere else?
I kind of like pepperoni, but way less put on than the other meats or it overpowers. So maybe I'm a heretic. Also, I generally prefer pic related over pickled pepperocini. Any better brands?
Gabagoo
Fuck, forgot pic.
I'm of the opinion any pickled hot peppers will do as long as they're used with enough restraint so as not to overwhelm the other flavors.
And I totally get why people like pepperoni in their Italian sandwich, but to me it just makes it taste cheap.
Things that belong on an Italian sub:
>Imported ham
>Genoa salami
>Soppressata
>Spicy Capicola
>Lettuce
>Provolone
>Tomato
>Olive oil
>Splash of red wine vinegar
>Salt (pepper optional)
>Dash of Oregano
Meat on the bottom, each slice folded over on itself once. Allows a bit of air to get in and fluff up the sandwich while getting more mileage out of each meat slice. Then cheese, which is not folded, but lies flat. Tomato sits on the cheese and receives the salt/oregano/pepper. Then shredded lettuce, which is splashed with olive oil and red wine vinegar. Can be toasted at this point, though I prefer mine with fresh Italian bread that is still soft.
Things that do not belong on an italian sub
>Pepperoni
>Bologna
>Mayonnaise
Nothing triggers me more than fucking mayonnaise. Get that shit OFF my sub. Absolutely disgusting.
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>Can be toasted at this point
Forgot to mention you can obviously do meat/cheese/spices first and then toast before you add the lettuce and tomato if you want those ingredients to remain cool, for a nice contrast.
Sounds good, appreciate the layering advice.
I haven'tt use soppressata because it's a bitch to find fresh sliced where I am. Would hard salami be an acceptable sub? There is an upscale butcher ~20 minutes away I could try, but I've heard it's expensive as all get out.